electrolux137
Well-known member
~
~
Egg Thread Soup With Asparagus
Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a mild, sweet flavor and a bit of texture. This soup is easy and delicious.
Serve this quick soup with crumbled Parmesan Crisps or sprinkle with grated Parmesan.
8 cup chicken broth
1/2 cup pasta, alphabet, stars or pastina
12 oz asparagus trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
1/2 cup diced white onion
4 large eggs
1/2 teaspoon lemon juice
1/4 teaspoon salt (or to taste)
Bring broth to a boil in a Dutch oven or soup pot.
Stir in pasta. Cook, uncovered, over medium-high heat, stirring occasionally, until pasta is just tender, about 5 minutes.
Stir in asparagus and diced onion; cook for 2 minutes. Reduce heat to medium.
Break eggs into a large measuring cup and whisk until well blended.
Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.)
Remove from heat and stir in lemon juice. Taste, adding salt if desired.

~
Egg Thread Soup With Asparagus
Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a mild, sweet flavor and a bit of texture. This soup is easy and delicious.
Serve this quick soup with crumbled Parmesan Crisps or sprinkle with grated Parmesan.
8 cup chicken broth
1/2 cup pasta, alphabet, stars or pastina
12 oz asparagus trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)
1/2 cup diced white onion
4 large eggs
1/2 teaspoon lemon juice
1/4 teaspoon salt (or to taste)
Bring broth to a boil in a Dutch oven or soup pot.
Stir in pasta. Cook, uncovered, over medium-high heat, stirring occasionally, until pasta is just tender, about 5 minutes.
Stir in asparagus and diced onion; cook for 2 minutes. Reduce heat to medium.
Break eggs into a large measuring cup and whisk until well blended.
Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.)
Remove from heat and stir in lemon juice. Taste, adding salt if desired.
